The body is still chiseled, free of visible fat.

Cut the visible fat off meat before you cook it.

If the meat has little visible fat, film the pan with the tablespoon of vegetable oil.

Take meat from water and remove all visible fat.

Trim any visible fat from the top of the ham, but do not remove the rind.

Trim all visible fat from the duck legs, then lay them in a large, broad skillet.

Meat must be lean, with all visible fat trimmed before cooking.

Remove and discard any visible fat from the pork butt.

Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet.

Remove all the visible fat from the roast and place in a roasting tin.